|Source||Chef Paul Lee|
1 hour, 10 minutes
A delight for any occasion!
4 cEspresso (for Granita, liquid)
1 1⁄2 cSugar (for Granita)
1 cMilk (for Panna Cotta, whole)
1 TGelatin (for Panna Cotta)
3 cCream (for Panna Cottta, heavy)
1Vanilla bean (for Panna Cotta)
1⁄3 cSugar (for Panna Cotta, fine)
1 pnSalt (for Panna Cotta)
1 tEspresso powder (for Panna Cotta, instant)
1 tSambuka (for Panna Cotta)
- Dissolve sugar in espresso. If you don’t have an espresso machine or don’t want the hassle of making so much, buy instant espresso.
- Pour sweetened espresso into a pre-chilled shallow pan and place in the freezer. If you have an ice cream maker, use that first, then into the pan and into the freezer
- Sprinkle the gelatin powder over the surface of the milk in a 2 qt saucepan and let it stand for 15 minutes to allow the gelatin to absorb the liquid and swell. Do not stir. This step is called allowing the gelatin to “bloom”.
- Scrape the inside of the vanilla bean and blend it into the heavy cream.
- Heat milk/gelatin mixture over med/high heat stirring constantly. When temperature reaches 140°F, sprinkle in the sugar, giving a quick stir to dissolve. Remove from the heat.
- Slowly stir in the heavy cream until all is blended. Add espresso powder to color, add sambuca to taste. Transfer mixture to a stainless steel bowl or bain marie and set that into another filled with lots of ice and water.
- Cool to about 50°F. Transfer into a pitcher or 1 qt measuring cup, reserving about ½cup. Pour into molds.
- To the reserved ½ cup, add additional espresso powder to achieve darker color, contrasting the other.
- When the molded panna cotta begins to set, add 3 large drops of the darker, and pull a line through to create a pattern of hearts.
- Scrape/spoon granite into an espresso cup, reserving about ½” from the top of the rim.
- Gently lift a panna cotta crema from the mold and place on top of the cup of granite.
- Serve immediately with shots of sambuca, if desired.